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Green cabbage soup with nettle and sorrel with egg

Green Shchi with Nettle, Sorrel, and Egg

Healthy, light, and springtime! Simple, quick, and delicious! Green shchi made from nettle and sorrel with egg is very easy and quick to cook. It's especially tasty in spring, when the greens are young, juicy, and packed with vitamins. And by using them flash-frozen, you can make this healthy soup in winter too!

Yulia

Recipe author

Green cabbage soup with nettle and sorrel with egg

Composition / ingredients

Servings:

Nettle (young)

Sorrel

Spinach (frozen or fresh)

Broth

Salt

Onion (large onion)

0.5

Potatoes (medium)

Butter

Eggs (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

56 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you cook green shchi with nettle, sorrel, and egg? Gather the ingredients. The greens can be fresh or frozen. You can replace the spinach with iceberg lettuce, and ghee works instead of butter. My chicken broth had spices in it, so it's a bit dark in color, but you can use filtered water instead.
Step 2:

For serving, boil the eggs. Cover them with water and bring to a boil. Cook over moderate heat for 7–8 minutes. Plunge the boiled eggs into cold water to cool.
Step 3:

Wash the peeled onion and cut it into small cubes. One medium onion or half a large one is enough.
Step 4:

Peel and wash the potatoes. Cut them into medium cubes.
Step 5:

Rinse the greens thoroughly under running water. Remove the thick stems from the nettles and use the young, tender leaves. If the nettles are very stinging, wear gloves. Finely chop the nettles.
Step 6:

Finely chop the sorrel too.
Step 7:

Chop the frozen spinach.
Step 8:

Melt the butter (or ghee) in a pot. Add the onion. Fry it over moderate heat until golden, stirring occasionally.
Step 9:

Add the prepared potatoes to the pot with the onion. Fry the potatoes and onion together, stirring, for about 5 minutes.
Step 10:

Pour the broth or water over the vegetables and raise the heat. Bring the broth and vegetables to a boil.
Step 11:

Cook the soup over moderate heat until the potatoes are soft, then salt it. Don't let it boil too hard.
Step 12:

Add the chopped nettles and sorrel to the pot and stir. Once it boils, cook the soup with the greens for no more than 1 minute. Then turn it down to the lowest heat, without boiling.
Step 13:

Carefully, to avoid burns, pour about half the soup into another bowl. Blend it all with an immersion blender into a slightly rough purée.
Step 14:

Carefully pour the puréed mixture back into the pot. Add the frozen sorrel or iceberg lettuce to the shchi and stir. Add salt if needed.
Step 15:

Cover the pot and leave it on the turned-off stove for 5 minutes so the soup can rest.
Step 16:

Ladle the green shchi into bowls, adding half a boiled egg to each. Serve with sour cream if you like. Enjoy!

For how to freeze fresh greens for winter, see here: https://1000.menu/cooking/30053-kak-zamorozit-shchavel-na-zimu
Important! Whether or not the recipe specifies an amount of water for the soup, it's best to go by your own preferences (whether you like a thicker or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own view on how much meat, potato, grain, and other ingredients belong in the soup, and it may not match yours. In practice, this means that if you're making it for the first time, you shouldn't cook a whole pot at once. Make a tasting batch — enough for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to suit your taste. Over time, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, read the article on pots.